Ingredients:
230g/8.1oz Unsalted Butter
30g/1.05oz Water
18g/0.63oz Cocoa Powder
3 Eggs
250g/8.8oz Buttermilk
400g/14.11oz Beetroots cooked and pureed
300g/10.6oz Plain Flour
8g/0.3oz Baking Powder
4g/0.14oz Baking Soda
2 Tsps White Vinegar
290g/10.2oz Granulated Sugar
Cream Cheese Frosting:
115g/4oz Butter, room temperature
125g/4.4oz Philadelphia Cream Cheese
1 1/2 Tbls Whole Milk
1 Tsp Vanilla Essence
3 Cups Icing sugar
Method:
Preheat oven 180C/350F.
Cake-
Butter grease and dust with flour a 25cm bundt tin.
Place the butter, cocoa and water in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from heat and let cool slightly.
Beat together the eggs, buttermilk, vinegar and pureed beetroots until frothy. Beat in butter and cocoa mixture.
Sift the flour, baking soda and baking powder onto the beetroot batter, add the sugar then with a hand balloon whisk slowly stir the batter until smooth
Pour batter into bundt tin and bake for 50-55 minutes or until a skewer stick inserted comes out clean.
Place on a wire rack to cool for 15 minutes, then turn over onto a serving plate.
Once completely cooled, decorate with frosting.
Store cake in an airtight container on the counter for 1-2 days, then transfer to the fridge.
Cream Cheese Frosting-
In a large bowl beat butter and cream cheese until light and smooth. Add vanilla, then slowly add icing sugar, alternating with milk.
Add frosting to a piping bag and refrigerate for 15 minutes. Pipe back and forth from the outside and down the middle. If you prefer not to pipe the frosting add a little more milk to the mixture to make it pourable.
The cake will not come a vibrant red color as when food colouring is used but this is a healthier version.
Enjoy!
NOTE:
This cake doesn’t have a vibrant red color as when food colouring is used but is a healthier version. If you want it a dark red colour add 1 tablespoon food colouring before sifting in the dry ingredients.
Buttermilk substitute – 1 cup whole milk minus 1 tablespoon and add a tablespoon of white vinegar. Leave to stand for 10 minutes before using.
Leave a Comment